Garlic

Compounds in garlic have antifungal, antibacterial and
anti-malignancy properties, and studies have shown that garlic can
help defend against heart disease, cancer, fungal infections and
the common cold.

In one experiment conducted during winter in Britain, daily
garlic supplements reduced the risk of catching a cold by half. A
recent study has also found that allicin, the chemical in garlic
which is responsible for its flavour, can treat the
antibiotic-resistant hospital superbug MRSA.

Another found that men who ate the most garlic and onions had
half the risk of developing prostate cancer. Yet another study has
found that garlic compounds may help in the treatment of
malaria.